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درباره این کتاب:
Seaweed is
used in many countries for very different
purposes - directly as food, especially in
sushi, as a source of phycocolloids,
extraction of compounds with antiviral,
antibacterial or antitumor activity and as
biofertilizers. About four million tons of
seaweed are harvested annually worldwide.
Of the various species known, less than 20
account for 90% of the biomass exploited
commercially. This book details 147
species of edible seaweed, including
scientific name and respective common
names, geographic location, nutritional
composition, uses and is extensively
illustrated.
■ در این کتاب چه
میخوانیم:
فهرست مطالب در تصاویر بالا گنجانده شده است.
Introduction
- Role of Algae in Nature, Main Taxonomic
Groups of Marine Algae, Importance of
Algae for Mankind (Historical Overview),
Marine Algae and Health. Seaweed and the
Food Industry - Phycocolloids, Agar,
Alginate, Carrageenan. Nutritional
Composition of Edible Seaweed -
Carbohydrates, Lipids, Proteins, Vitamins,
Minerals. Edible Marine Algae Listed by
Geographic Region - North Atlantic (Europe
and North America) Chlorophyta, Ochrophyta
(Phaeophyceae), Rhodophyta. South Atlantic
(Africa and South America) Chlorophyta,
Ochrophyta, Rhodophyta. Pacific West,
Northwest and Southwest (Alaska,
California, Mexico, Chile) Chlorophyta,
Ochrophyta, Rhodophyta. Pacific Islands
(Micronesia, Polynesia, Melanesia) and
Hawaii Chlorophyta, Ochrophyta,
Rhodophyta. East Asia (China, Japan,
Korea) Chlorophyta, Ochrophyta,
Rhodophyta. Indo-Pacific (China,
Indochina, Philippines, Indonesia,
Australia, New Zealand) Chlorophyta,
Ochrophyta, Rhodophyta. Bibliography.
Index of Species. Index of Common Names.
Index of illustrations/photos. Glossary.
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